100% arabica coffee - Single Origin
Honey Process green coffee: this process is increasingly used in Central America. The coffee cherry is mechanically pulped within 24 hours of harvesting and the coffee bean is then dried in the sun for a maximum of 25 days in order to reach 11% residual humidity.
This coffee comes from the Barahona region, south west of the island of Santo Domingo. It is grown in the La Lanza and Los Lirios farms at an altitude between 900 and 1100m.
The beans are of the Typica and C aturra varieties: this coffee has a rather strong intensity, with notes of dark chocolate and caramel.